j biesinger
TVWBB Platinum Member
To make the sauce:
remove the tips from 4 lb of chicken wings
brown the tips over a charcoal fire, make sure to char a few
coarsely chop the browned/charred tips and toss them into a sauce pan
add:
1 3/4 soy sauce
1/2 cup tamari
3/4 cup mirin
1 cup sake
1/3 cup rock sugar or pure sugar cane (I used turbinado)
simmer for an hour or so and strain out wing tips
to cook wings, I prefer to do them on the top grate of a wsm minus the water pan. I've found this method for applying the sauce to be pretty effective:
grill wings for 20 min (flipping at 10 min)
toss wings into pan with sauce, return pan to grill for 20 min
remove wings from sauce, return to grill for 20 min (flipping at 10 min)
the wings can be returned to pan with sauce, warmed on grill and held for service.
remove the tips from 4 lb of chicken wings
brown the tips over a charcoal fire, make sure to char a few
coarsely chop the browned/charred tips and toss them into a sauce pan
add:
1 3/4 soy sauce
1/2 cup tamari
3/4 cup mirin
1 cup sake
1/3 cup rock sugar or pure sugar cane (I used turbinado)
simmer for an hour or so and strain out wing tips
to cook wings, I prefer to do them on the top grate of a wsm minus the water pan. I've found this method for applying the sauce to be pretty effective:
grill wings for 20 min (flipping at 10 min)
toss wings into pan with sauce, return pan to grill for 20 min
remove wings from sauce, return to grill for 20 min (flipping at 10 min)
the wings can be returned to pan with sauce, warmed on grill and held for service.